Olive Garlic Bread with Peri Peri
Soft, airy bread studded with brined olives, fresh garlic, and peri peri spice. The dough comes together with warm water and active yeast, then rises twice before baking until golden. Top with flaky sea salt for finishing.
Ingredients
- 1 ¾ cup refined flour, nonewhole wheat flour1:1grainadds gluten
darker crumb, nuttier flavor
- 1 tsp superfine sugar, none
- salt, none(optional)
- ⅛ cup olive oil, none
- ¾ cup warm water, none
- 1 tbsp yeast, noneinstant yeast0.75leavening
slightly faster rise
- sliced olives, sliced(optional)
- peri peri spice, none(optional)red pepper flakes0.5heat
less complex seasoning
- garlic, chopped(optional)
- sea salt, none(optional)
Instructions
- 1
Mix flour, superfine sugar, salt, olive oil, water, and yeast in a bowl until a soft, non-sticky dough forms.
- 2
Let the dough rise for 45 minutes.
- 3
Transfer to a spring form pan and flatten with your fingers.
- 4
Top with sliced olives, peri peri spice, chopped garlic, and sea salt.
- 5
Let rise again for 30 minutes.
- 6
Bake at 200 degrees for 25 minutes.
- 7
Slice and serve with butter.
Tips
Use a thermometer to ensure water is warm (110-115F) for optimal yeast activation.
Spring form pan helps achieve even baking and easy removal.
Good to Know
Wrap cooled bread in plastic or place in airtight container at room temperature for up to 2 days.
Prepare dough through first rise; refrigerate up to 12 hours. Shape and proceed with second rise and baking.
Warm or room temperature, sliced, with butter on the side or brushed on top.
Common Mistakes
Use water that is too hot to avoid killing yeast
Overmix dough to prevent dense texture
Skip the second rise to ensure airy crumb